My Honeys Blueberry Almond Flour Muffins Recipes
ALMOND FLOUR BLUEBERRY MUFFINS BEST EVER
I got this recipe off the internet. These are truly the best almond flour muffins ever. My granddaughter was just diagnosed with Celiac Disease and I have been looking for a great gluten free muffin and I finally hit the mark with this recipe.
Provided by Lighthouse Rita
Categories Breakfast
Time 33m
Yield 24 mini muffins, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 350 degrees.
- Mix dry ingredients.
- Mix liquid ingredients in separate bowl.
- Add liquid ingredients to dry ingredients and gently mix.
- Gently fold in blueberries.
- Put into prepared muffin cups.
- If making mini muffins cook for 15 minute or when toothpick comes out clean.
- If making big muffins cook for 20-23 minute or when toothpick comes out clean.
- Cool for 5 minutes and enjoy. Yum!
Nutrition Facts : Calories 96.8, Fat 5.1, SaturatedFat 0.7, Cholesterol 37.2, Sodium 135.7, Carbohydrate 11.9, Fiber 0.3, Sugar 11.3, Protein 1.4
ALMOND FLOUR BLUEBERRY MUFFINS
Healthy Almond Flour Blueberry Muffins that are moist, fluffy and gluten free! Made with easy to find ingredients, these muffins are the perfect grab-and-go breakfast and/or afternoon snack, and are great for meal prep.
Provided by Erin
Categories Breakfast
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Line a muffin tin with muffin liners and spray each one with nonstick spray (or use coconut oil).
- Stir flour, cinnamon, baking soda, and salt together in a large bowl.
- In a separate bowl, whisk eggs, syrup, milk, oil, vinegar, and vanilla together, then pour the wet ingredients into the dry ingredients and gently stir to combine. Be careful not to over-mix!
- Reserve 2 tbsp blueberries; set aside. Fold the rest of the blueberries into the batter, then divide the batter evenly into the muffin tin. Place reserved blueberries on top of the batter, then bake the muffins for 18-22 minutes, or until a toothpick comes out clean. Wait 10 minutes after muffins are done baking before carefully transferring them to a cooling rack.
Nutrition Facts : Calories 198 kcal, Carbohydrate 16 g, Protein 6 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 27 mg, Sodium 148 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
BLUEBERRY ALMOND FLOUR MUFFINS
Number Of Ingredients 0
Steps:
- Preheat the oven to 350F.. Line a standard muffin tin with 10 paper liners or generously grease the muffin tin with oil. In a large bowl combine the almond flour, baking soda, salt, nutmeg and sugar until well combine. In a separate bowl whisk together the eggs, oil, honey and vanilla. Pour the wet ingredients into the bowl with the dry ingredients and gently mix. Fold in the blueberries and spoon the batter into the prepared muffin cups, dividing evenly among each cup; the batter should come almost to the top of each cup. Bake until golden brown and a toothpick comes out clean. About 23-27 minutes (they'll set a bit more while resting) Let the muffins cool for 5 minutes in the pan before removing and letting them fully cool on a wire rack.
ALMOND FLOUR BLUEBERRY MUFFINS
These almond flour blueberry muffins are simple to make, tender, and healthy! Perfect for grab-n-go breakfast.
Provided by Take Your Health Back Now!
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla; mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 203 calories, Carbohydrate 10.6 g, Cholesterol 46.5 mg, Fat 16.1 g, Fiber 2.6 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 119.2 mg, Sugar 5.9 g
HONEY BLUEBERRY MUFFINS
Make and share this Honey Blueberry Muffins recipe from Food.com.
Provided by Parsley
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Prehaet oven to 400 degrees.
- Sift flour with salt and baking powder.
- In a seperate large bowl, mix milk, honey, beaten egg, and melted butter.
- Add the wet mixture to the dry ingredients.
- Stir quickly just long enough to moisten dry ingredients.
- Gently fold in the blueberries.
- Fill greased/paper lined muffin pans 1/2 full.
- Bake 30-35 minutes at 400 degrees or until lightly browned.
Nutrition Facts : Calories 157.6, Fat 5.2, SaturatedFat 3.1, Cholesterol 30.6, Sodium 328.4, Carbohydrate 24.7, Fiber 0.9, Sugar 7, Protein 3.5
BANANA BLUEBERRY ALMOND FLOUR MUFFINS (GLUTEN-FREE)
Delicious, healthy, quick, and easy gluten-free muffins! You can mix any fruits, vegetables, nuts, or seeds into this recipe by replacing the bananas and blueberries with whatever fruit you want. Enjoy!
Provided by jessafries
Categories Blueberry Muffins
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.
- Mix almond meal, flax seed, chia seeds, and baking soda together in a small bowl. Whisk eggs, honey, and apple cider vinegar together in a separate bowl. Stir almond meal mixture into egg mixture until batter is just mixed. Mash banana into batter and fold in blueberries. Scoop batter into the prepared muffin cups.
- Bake in the preheated oven until slightly browned, about 15 minutes. Cool muffins in pan for 30 minutes.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 20.2 g, Cholesterol 93 mg, Fat 8 g, Fiber 1.2 g, Protein 14.8 g, SaturatedFat 1.3 g, Sodium 116.5 mg, Sugar 9 g
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